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Blue Crab Cakes with Coleslaw and Citrus Dill Yogurt Sauce

Name: Blue Crab Cakes with Coleslaw and Citrus Dill Yogurt Sauce
Prep time: 30 min
Cook time: 8 min
Total time: 38 min
Yield: 8 servings
Cuisine: American
Ingredients: Â½ cup plain fat-free Greek yogurt; â cup grated Parmesan cheese; 1 large egg, lightly beaten; 1 tablespoon Dijon mustard; Â½ cup finely chopped green onions; 1 clove garlic, minced; Â¼ teaspoon coarse salt; â teaspoon black pepper; 1 pound lump blue crab meat, fresh or canned; Â½ cup whole wheat panko breadcrumbs; 2 tablespoons olive oil; 1 cup plain fat-free Greek yogurt; 2 tablespoons orange juice; 2 teaspoons sugar; Â½ teaspoon Sriracha sauce; Â¼ teaspoon celery salt; â teaspoon garlic powder; Â¼ teaspoon coarse salt; â teaspoon black pepper; 14 ounces (1 bag) coleslaw mix; 1 cup plain fat-free Greek yogurt; 1 tablespoon orange juice; 2 tablespoons fresh dill, chopped; Â½ teaspoon coarse salt; â teaspoon ground pepper

These Blue Crab Cakes with Coleslaw and Citrus Dill Yogurt Sauce include healthy Greek yogurt three ways: in the base of the crab cakes, in the slaw and in the sauce.

Jessi Heggan

Print Recipe

Makes: 8 servings
Prep Time: 30 minutes
Cook Time: 8 minutes
Total Time: 38 minutes
Recipe Created By: Jodie Shield
Featured In: Florida Farm & Family

Ingredients

Crab Cakes:

½ cup plain fat-free Greek yogurt
⅓ cup grated Parmesan cheese
1 large egg, lightly beaten
1 tablespoon Dijon mustard
½ cup finely chopped green onions
1 clove garlic, minced
¼ teaspoon coarse salt
⅛ teaspoon black pepper
1 pound lump blue crab meat, fresh or canned
½ cup whole wheat panko breadcrumbs
2 tablespoons olive oil

Coleslaw:

1 cup plain fat-free Greek yogurt
2 tablespoons orange juice
2 teaspoons sugar
½ teaspoon Sriracha sauce
¼ teaspoon celery salt
⅛ teaspoon garlic powder
¼ teaspoon coarse salt
⅛ teaspoon black pepper
14 ounces (1 bag) coleslaw mix

Citrus Dill Yogurt Sauce:

1 cup plain fat-free Greek yogurt
1 tablespoon orange juice
2 tablespoons fresh dill, chopped
½ teaspoon coarse salt
⅛ teaspoon ground pepper

Instructions

For the crab cakes: In a large bowl, mix together ½ cup yogurt, Parmesan, egg, mustard, green onions, garlic, salt and pepper until well combined. Add the crabmeat and breadcrumbs and gently mix until well blended.
Shape the crab mixture into a large ball. Divide into 8 equal portions and shape each into a 2-inch cake. Set aside.
For the coleslaw: In a medium bowl, whisk together the yogurt, orange juice, sugar, Sriracha sauce, celery salt, garlic powder, salt, and pepper. Place the coleslaw mix in a large bowl. Pour the yogurt mixture over the coleslaw mix and toss to combine.
For the sauce: In a medium bowl, stir together the yogurt, orange juice, dill, salt and pepper until combined.
Heat the olive oil in a large skillet over medium-high heat. Slide the crab cakes into the skillet. Cook about 4 minutes per side, or until golden brown and heated through.
Serve crab cakes warm alongside the coleslaw and Citrus Dill Yogurt Sauce.

Tips & Notes

The crab cakes may be refrigerated up to 4 hours before cooking.
Save additional time by preparing the coleslaw and sauce in advance and storing it in the refrigerator.